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1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 cup diced celery *
2 tablespoons chopped pimiento *
2 tablespoons sliced stuffed olives
1 can (7 oz) tuna, drained and flaked
(*) or reduce celery to 1/4 cup and substitute 1/2 chopped tomato
for the pimiento.
Dissolve Jell-O Gelatin and salt in boiling water. Add cold water, vinegar,
and onion. Chill until very thick. Stir in remaining ingredients. Pour
into individual ring molds or a 1-quart ring mold. Chill until firm.
Unmold on crisp salad greens. If desired, serve with additional tuna and
top salads with mayonnaise. Makes 3 2/3 cups, or about 4 entree servings.
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